Brine:
1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar
Combine all brine ingredients in
a plastic container with a lid. Place the lid on the
container and shake to dissolve the salt.
Remove the pop-up thermometer, liver, gizzards, and
heart. Cut off the wings.
Using kitchen shears, locate the spine at the base of
the neck. Cut up the line of the backbone towards the
neck cavity. Turn the duck and cut straight towards the
rear cavity. Remove the backbone.
Turn the duck over and cut straight down the middle
of the breast bone, leaving 2 equal duck halves. To
separate the legs from the breast, flip your halves over
so the flesh side is facing up at you. Using a knife,
make a crescent shape cut between the leg and the
breast. Lay your knife flat against the skin and make 3
marks in one direction and then in the other, making an
X. Make sure that you are cutting through the skin and
not the meat.
Line the inside of a plastic lexan or a pot with a
zip-top bag. Place the duck quarters inside the bag, and
pour the brine over the duck. Seal the bag, ensuring
that all air is removed from the bag. Brine the duck for
2 to 2 1/2 hours in the refrigerator.
Bring 1 1/2 inches to 2 inches of water to a boil in
a large pot. Place a colander into the pot and line the
sides of the colander with the duck. Do not stack the
duck quarters on each other. Cover and turn the heat to
medium low. Steam the duck for 45 minutes. Set oven to
475 degrees F. Place a large cast iron skillet into the
oven.
Remove duck pieces from steamer and place legs, skin
side down, into the hot skillet. Place the skillet into
the hot oven immediately and cook the leg quarters for
10 minutes. Add the breasts, skin side down, and cook
for 7 more minutes or until the duck takes on a deep
mahogany color and the skin is very crisp.
Remove the duck from the skillet and rest under foil.
Add the chard and the shallots to the skillet. Toss the
chard in the fat until it barely wilts. Season with the
sherry or balsamic vinegar.
Serve the duck with the chard.
